Tom Yam Kumg (Shrimp Soup)

Recipe Ingredients

1 lb	454g / 16oz	Shrimp - 25-30 count (save shells), deveined and shelled
3		Garlic - crushed
6		Kafir leaves - see note
6 tablespoons	90ml	Lemon juice
6 tablespoons	90ml	Thai fish sauce
1		Fresh lemon grass - see note
1 teaspoon	5ml	Sugar
		Thai red chili pepper - ground, to taste
1/2 cup	118ml	Straw mushrooms
1/4		Cilantro coarsely chopped

Recipe Instructions

Remove shells from shrimp and rinse. Put shells in a pot and add enough water to cover them. Cover pot, bring mixture to boil and simmer for 15 minutes. Strain. This is the broth which can be set aside.

Combine garlic, Kafir leaves, lemon juice, Thai fish sauce, lemon grass, sugar and chili pepper. (sauce can be made several days in advance and stored in the refrigerator.)

Bring soup stock to a boil, add shrimp, mushrooms, and basic sauce. Bring to boil briefly until shrimp cook. Garnish with cilantro.

Source:
Seattle Times

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